Combine the cherries and sugar in a medium saucepan and bring to a boil.

Reduce to a simmer and cook until the cherries soften and juices begin to reduce.

Mix 1 teaspoon of cornstarch with 1 tablespoon of water to dissolve (NOTE: add an extra teaspoon of cornstarch for a thicker sauce if desired), add to the cherries, mix well and simmer for a minute or until the sauce thickens to your liking.

Make the Pancakes

Mix the dry ingredients: flour, sugar, baking soda, baking powder, and salt, together in a large mixing bowl.

In a separate bowl, whisk the eggs, buttermilk, oil, lemon juice, zest, and vanilla until combined.

Add the wet ingredients to the dry ingredients and mix gently just until most of the flour is mixed in. Fold in the poppy seeds and mix until incorporated.

Drop a scant 1/2 cup of batter onto a greased or nonstick skillet or griddle, preheated over medium-high heat. Cook a few minutes until the edges are bubbling and dry, then flip the pancake over, cook on other side for a few more minutes and transfer to a serving plate.